- Establishment must make sure that all employee drinks are provided with lids to avoid possible cross contamination.
- Make sure to provide use by/discard by dates for all prepared, refrigerated, tcs foods(foods requiring time and temperature for safety)that are kept longer than 24 hours at facility. This includes ham that may be frequently used/unwrapped. 229.164 (o) (7) (A) consume by date (prepared).
- Provide paper towels at all times at employee handwashing sink. 229.167 (e) (3) (A) no towels.
- Provide thermometers for all reach in coolers(thermometers should be easy to find and be present near the front of the cooler).
|
03/21/2016 | 86 |
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- Food manager's cerification expired 11/4/15; will need to renew certification and show proof; if establishment cannot correct this, then a 1st reinspection and 1st reinspection fee in the amount of $103 will be charged.
- Make sure to always provide a thermometer for all reach in coolers. 229.165 (h) (2)thermometer available.
|
11/30/2015 | 90 |
- 229.164 (o) (9) (A) (i) Time Only; Establishment must make sure that if only using time as the public health control for already pre-cooked chorizo, then chorizo will need to be identified to show the time when it was removed from temperature control; temperature taken was 87 degrees F.
- 229.164 (o) (7) (A) consume by date (prepared); Establishment must make sure to mark a use by date/preparation date for all refrigerated, potentially hazardous foods prepared and held in the facility for more than 24 hours.
- 229.167 (e) (3) (A) no towels; Provide paper towels at employee handwashing sink.
- 229.168 (c) (1) toxics stored; Establishment needs to make sure and store paint can and raid product away from mole container; these type of toxic items need to be segregated.
- 229.168 (d) (2) (A) (ii) not according to label; Will need to remove raid product, since this should only be used in an indoor residential setting; check manufacturer's information on product(this will state if product can be used in a restaurant/commercialized business).
- 229.165 (m) (1) (A)not clean; small strainer seen with particles of food on it; other kitchenware will need to be clean due to food accumulation.
|
09/23/2015 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide preparation dates and use by/discard by dates for all refrigerated, prepared, potentially hazardous foods kept longer than 24 hours at facility. (refried beans/pinto beans/etc.).
- 229.166 (i) (1) (A)HWS not accessible; Staff will need to keep employee handwashing sink free/accessible at all times for easy access to washing hands(equipment in sink during inspection).
- 229.167 (e) (3) (A) no towels; Make sure to provide paper towels at employee handwashing sink.
- Do not store multipurpose cleaner near packaged buttermilk pancake mix and relocate bleach container so that it is not next to red tortilla holders; corrected on site. 229.168 (c) (1) toxics stored.
- There were some items still observed dirty to sight/touch(small skillet/small strainer); items that are not being used will need to be taken out or labeled not for use. 229.165 (m) (1) (A)not clean.
- 229.164 (o) (9) (A) (i) Time Only; Establishment will need to make sure that if only using time as a public health control for raw shelled eggs to identify or mark when eggs were removed from temperature control.
|
06/09/2015 | 84 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Make sure to separate raw chicken from raw beef during holding/storage; corrected on site;
- 229.164 (o) (7) (A) consume by date (prepared); Provide a use by date for all refrigerated, potentially hazardous food items prepared and kept within facility for more than 24 hours to show when food items will be sold/consumed/discarded.
|
02/17/2015 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept more than 24 hours(baked chicken, refried beans).
- 229.166 (i) (1) (A)HWS not accessible; Keep handwashing sink free/accessible at all times; thawing should not be done in this sink, but within the middle sink of the 3 compartment sink.
|
10/27/2014 | 93 |
- Make sure to store oven cleaner away from tortilla holders.
|
07/10/2014 | 97 |
- Make sure to cover all employee drinks(coffee)with a lid and keep all drinks away from food items/food contact surfaces; designate an area away from these items to avoid any type of possible cross contamination.
- Make sure to keep employee handwashing sink free/accessible at all times(lid inside basin of sink). 229.166 (i) (1) (A)HWS not accessible.
- 229.167 (e) (2) no soap; Provide soap for employee handwashing sink
- 229.167 (e) (3) (A) no towels; Provide paper towels at employee handwashing sink.
- Provide food permit to be posted in a viewable area to the public; food permit was unable to be located during inspection.
|
03/11/2014 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard dates on all refrigerated, potentially hazardous foods(caldo, refried beans)held in a establishment for more than 24 hours.
- 229.168 (c) (1) toxics stored; Provide all toxic items(lotion)to be stored in designated area and not on top of cutting board.
- 229.165 (m) (1) (A)not clean; Clean out microwave.
|
10/28/2013 | 90 |
- Potentially hazardous food product in the reach in cooler must be at 41
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.167 (p) (11) (C)insects/pests not minimized. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code). Ants in the back storage area.
- 229.168 (d) (2) (A) (i) use toxics according to label. The sanitizer was well over 200PPM.
- 229.165 (h) (2)thermometer available.Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. 229.165 (l) (1) (B)not calibrated.
- 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth. The cutting board need to be smooth/easily cleanable/good repair.
|
07/18/2013 | 79 |
- Discontinue stored food in open cans.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
|
01/11/2013 | 92 |
- Employee found drinking from an open cup while in the food service line.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.EGGS MUST BE IN THE BOTTOM SHELL.
- 229.167 (e) (3) (A) no towels.
|
08/17/2012 | 89 |
- Employee did not wash their hands when they moved from one duty to another.
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. 229.167 (p) (5) improper use of sinks.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- . Foods not protected by storage in packages, covered containers, etc.Eggs stored in top of shelf,food under not covered.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
|
02/23/2012 | 78 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.166 (i) (1) (B) HWS improper use. DO NOT STORE DISHES IN HAND WASH SINK. Use this sink is for handwashing only. Employee washing utensils in hand sink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not using separate equipment for each type of raw animal food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Provide at least one hand sink in needed area (FRONT FOOD PREP AREA) or amount as specified by law.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (h) (2)thermometer available. Reach in cooler without a permanently affixed thermometer. Provide thermometer in reach in cooler.
|
10/25/2011 | 71 |
- Please provide that all handwash stations are accessible.(Handwash station is blocked by dish rack.)
- Please provide that accurate and calibrated thermometers are added to the refrigeration units in the kitchen area.
- Please provide that all food contact surfaces are cleaned and sanitized.(Microwave in the kitchen area is dirty with food debris.)
|
04/21/2011 | 91 |
- Please provide that handsink in the kitchen area is accessible.(Handsink in the kitchen area is being used to defrost meat and is blocked.)
- Please provide that all handwash stations have soap and papertowels.(No towels at the handwash station in the kitchen area.)
- Please provide that all an employee has a Certifed Food Manager's License onsite at all times.
|
10/07/2010 | 91 |
- Please provide that the handwash sink is accessible to all employees.(Handwash sink was blocked by utensils in kitchen area.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Owner has an expired Food Manager's License.)
|
04/07/2010 | 94 |
- DO NOT STORE FOOD ITEMS INSIDE MOP SINK - COS.
- KEEP HANDSINK AREA FREE OF ITEMS - COS.
- POST HEIMLICH "CHOKING" POSTER.
|
10/20/2009 | 90 |
Report review
Restaurant representatives - add corrected or new information about Cafe Rosa # 3, 2817 Hillcrest Dr, San Antonio, TX »